Description
A delightful recipe for moist and fluffy lemon poppy seed muffins made with ricotta cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup ricotta cheese (250 g)
- 2 teaspoons lemon zest (from about 1 large lemon)
- 1/4 cup lemon juice (60 ml, freshly squeezed)
- 2 tablespoons poppy seeds
- 3/4 cup sugar (150 g)
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup unsalted butter (115 g, melted)
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, poppy seeds, and salt. Set aside.
- In another bowl, combine the ricotta cheese, sugar, melted butter, lemon zest, lemon juice, and eggs. Whisk until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the muffins are done baking, remove them from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of each muffin.
- Enjoy the muffins warm or at room temperature.
Notes
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- To reheat, simply pop the muffins in the microwave for about 10-15 seconds.
- If freezing, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Lemon Poppy Seed Muffins, Ricotta Muffins, Breakfast Muffins, Easy Muffin Recipe